Anadama loaf bread

Anadama loaf bread

  • Prep: 2 hr
  • Cook Time: 35 min
  • Total: 2 hr 35 min
  • Serving: 2 loaves

Traditional New England Anadama bread is a dark, slightly sweet bread that is perfect for sandwiches or with soup.


  • 5-1/2 to 6-1/2 cups sifted flour
  • 2-1/2 teaspoons salt
  • 1 cup yellow cornmeal
  • 1/4 cup butter
  • 2 cups warm water
  • 1/2 cup molasses (room temperature)
  • 2 packages yeast


  1. Preheat the oven to 375 degrees F.
  2. Mix 2-1/2 cups of the flour with the salt, cornmeal, yeast and softened butter in a large bowl. Slowly add the warm water and molasses to the dry ingredients. Beat for two minutes on medium speed, or 300 hand strokes.
  3. Add in 1/2 cup flour and beat for another two minutes. Stir in more flour to make a soft dough. Turn the dough out onto a floured board and knead until smooth and elastic.
  4. Place the dough into a greased bowl, cover and allow to rise in a warm, draft-free area for one hour or until doubled. Punch down the dough and turn it onto a lightly floured board.
  5. Divide the dough in half and form into two loaves. Place in greased nine-inch loaf pans. Cover each and allow to rise until doubled in a warm place, about 45 minutes.
  6. Place in oven and bake for 35 minutes.

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